Relationships between Falling Number, α-Amylase Activity, Milling, Cookie and Sponge Cake Quality of Soft White Wheat
Kiszonas, Alecia M., Engle, Douglas A., Pierantoni, Leonardo A., Morris, Craig F.Langue:
english
Journal:
Cereal Chemistry
DOI:
10.1002/cche.10041
Date:
February, 2018
Fichier:
PDF, 568 KB
english, 2018